WHICH BUTTERCREAM IS BEST?
Ingredients
AMERICAN BUTTERCREAM
- 2 cup butter, room temperature
- 2 lb. powdered sugar
- 2 teaspoon milk
- 2 teaspoon vanilla extract
SWISS MERINGUE BUTTERCREAM
- 8 egg whites
- 2 cups sugar
- 1 teaspoon salt
- 2 cups butter, room temperature
- 1 tablespoon vanilla extract
- Candy Thermometer
ITALIAN MERINGUE BUTTERCREAM
- 5 egg whites
- 1 cup sugar
- 2 cups butter, room temperature
- water
- Candy thermometer
Instructions
AMERICAN BUTTERCREAM
- In a stand mixer with a whisk attachment, cream butter until it is soft and smooth.
- Add powdered sugar, milk, and vanilla and mix until light and fluffy.
SWISS MERINGUE BUTTERCREAM
- In a medium glass bowl, whisk together egg whites, sugar and salt.
- Place bowl over a pot of hot boiling water.
- Whisk mixture until the thermometer reads 140 degrees F.
- Place the mixture in a stand mixer fitted with a whisk attachment. Whip on medium/high until soft peaks form.
- Add butter and mix until buttercream forms.
- Add vanilla extract.
ITALIAN MERINGUE BUTTERCREAM
- In a small sauce pan put 3/4 cup of sugar and cover the sugar with a little bit of water until the sugar looks like wet sand.
- Cook on a stove top over high heat until it reaches 248 degrees.
- While the sugar is cooking, whip eggs whites in a bowl of an electric mixer fitted with the whisk attachment at a high speed until they reach soft peaks.
- Once the egg whites reach soft peaks add the other 1/4 cup of sugar and mix on a high speed until the egg whites reach stiff peaks.You can keep mixing the egg whites at a high speed until the sugar is done cooking.
- Once the sugar reaches 248 degrees, and the mixer is on high, add sugar mixture to the egg white mixture.
- Mix on a high speed for 30 minutes.
- After 30 minutes, add the room temperature butter and mix on a high speed for 5-10 minutes until the butter is fully combined and the mixture resembles buttercream.
- Add vanilla and mix until just combined.
Notes
*1 batch of buttercream